Buffalo Sauce Roasted Chicken is an easy dinner idea with a major wow factor.
A whole chicken is roasted with hot and spicy sauce!
Buffalo Sauce Roasted Chicken is a humble dinner recipe idea you can make in the middle of the week, and really wow your people around the table!
If you love buffalo wings, you will LOVE this recipe.
Have you ever roasted a chicken? It might seem intimidating, but it’s quite simple.
The super-quick overview of roasting a chicken is, salting it inside and outside thoroughly, drizzling with olive oil or butter, and popping it into the oven for an hour or so.
What ingredients do you need for Buffalo Sauce Roasted Chicken
- Whole Fryer Chicken
- Salt & Pepper
- Whole Lemon
- Olive Oil
- Frank’s Red Sauce
- Golden Syrup
- Ranch Seasoning Powder
How to make Buffalo Roasted Chicken
These instructions go for any flavor of chicken you’re roasting! Exchange the buffalo sauce for any other kind of sauce, and you’ll have infinite possibilities!
First, you’ll start with removing any giblets from inside the cavity of the chicken.
Then, you’ll salt the outside and inside of the bird, and salt liberally! I do this over the vessel which I’m roasting in. I love using a braising pot like this one.
Stuff the bird with one onion, cut in half + one lemon, cut in half. Then tie the legs together using kitchen twine.
To help the bird sit up off the bottom of the pot, add sliced onions and carrots to the pot, and prop the bird up with these vegetables.
Drizzle olive oil over the tops of everything — the bird, and the vegetables.
Followed by a grind of the pepper mill, and you’re on your way!
Place in a 425˚ oven, uncovered.
The bird will roast for an hour and a half.
During the last half-hour, you’ll baste with the Buffalo Sauce.
The chicken is cooked through when the juices run clear, and the leg registers 165˚ on a thermometer.
Let’s make the Buffalo Sauce!
In a bowl, mix 1/2 cup of Frank’s Red Sauce + 3 tablespoons of Golden Syrup + 1 tablespoon of Ranch Seasoning Powder.
Using a basting brush, baste the chicken every 8 minutes during the last half an hour of roasting.
This recipe is just what a busy weeknight dinner menu needs!
Slice up your chicken, and serve with the vegetables.